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May 3, 2013

Retreat Recipes from Brooklyn Reunion 2013

We were thrilled to gather in Brooklyn with an enthusiastic group of former retreat participants!  Here are recipes for the delicious food we enjoyed…

VINEGAR BRAISED CHICKEN

We suggest seasoning the chicken with salt a day in advance. Makes 6 servings.

3 ¾ pounds bone-in chicken pieces, preferably dark meat

2 ½ tsp. kosher salt, divided

½ tsp. ground black pepper

1 ½ Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots

1 ½ cups red wine vinegar

1 cup chicken broth

2 Tbsp. tomato paste

1 cup canned whole peeled plum tomatoes, drained and quartered

6 cloves garlic

4 sprigs thyme

3 bay leaves

2 Tbsp. finely chopped parsley

 

  1. Preheat oven to 300 degrees. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes.  Transfer to a plate and repeat with remaining chicken.
  2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
  3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
  4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.

 

VEGETABLE SALAD WITH SALSA VERDE 

Makes 6 servings

4 medium beets (about 1 pound)

Kosher salt

1 head cauliflower, cut into bite-size florets (about 6 cups)

2 large leeks, white and light green parts only, thickly sliced (about 3 cups)

½ cup extra-virgin olive oil

1/3 cup chopped flat-leaf parsley

2 Tbsp. brined capers, drained and roughly chopped

2 Tbsp. finely chopped cornichons (French gherkins)

1 tsp. finely grated lemon zest

¼ tsp. ground black pepper

1 clove garlic, finely minced

 

  1. Preheat oven to 350 degrees. Arrange beets in a baking dish and add water to reach a depth of ½ inch. Cover dish with foil and bake until beets are tender, and 1 ½ hours. When cooled, peel and slice into wedges.
  2. Meanwhile, bring a large pot of generously salted water to a boil. Add cauliflower and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to a colander and rinse with cold water until cool. Drain well and transfer to a large bowl. Return water to a boil and repeat process with leeks.
  3. In a medium bowl, stir together oil, parsley, capers, cornichons, zest, ¾ tsp. salt, pepper, and garlic to make a salsa verde.
  4. Arrange beets on a large serving platter and drizzle 3 Tbsp. salsa verde on top. Toss cauliflower and leeks with 6 Tbsp. salsa verde and scatter over beets, then drizzle remaining salsa verde over top. Serve at room temperature.

 

KALE WITH ONIONS AND PINE NUTS

 Makes 6 servings

1/3 cup pine nuts

1 ½ Tbsp. extra-virgin olive oil

2 yellow onions (about ¾ pound total), cut into thin wedges

2 bunches Tuscan kale (about 1 ½ pounds total), stems removed, leaves chopped

1 Tbsp. fresh lemon juice

½ tsp. crushed red pepper flakes

¾ tsp. kosher salt

 

  1. Heat a large, deep skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, 3 to 4 minutes; set aside.
  2. In same skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until deep golden brownand tender, 12 to 14 minutes. Add kale, lemon juice, and ¼ cup water and toss gently. Cover and cook until just wilted, 3 to 4 minutes.
  3. Remove from heat, add reserved pine nuts, red pepper flakes, and salt. Toss well and serve.

 

 

PARSLEY POTATOES

Makes 6 servings

Kosher salt

2 pounds small red potatoes

4 Tbsp. butter, cut into small cubes

2 Tbsp. finely chopped flat-leaf parsley

¼ tsp. ground black pepper

 

  1. Bring a large pot of salted water to a boil, add potatoes, and return water to a boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
  2. One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
  3. In a large skillet, bring ½ cup water to a boil over medium-high heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. Continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender, about 2 minutes more.
  4. Remove from heat and toss with parsley, pepper, and salt to taste. Serve immediately.

(All recipes can be found in the April 2013 edition of O Magazine)

January 31, 2013

Retreat Recipes from Santa Fe 2013

 

We are happy to share the delicious recipes from our 2013 Santa Fe Retreat

 

Wild Rice Casserole

1 cup wild rice

4 cups water

1 pound Jimmy Dean country sausage (regular and hot)

1 can mushroom soup

1 small can mushroom pieces

1 T Worcestershire sauce

1/2 cup milk

Bring wild rice to boil and boil for 40 minutes. Drain rice. It should be partially open and soft. Sauté sausage until brown and drain grease. Add sausage, rice, mushroom soup, mushrooms and Worcestershire sauce together and blend. Put in casserole and just before baking, add milk. Bake at 350 for hour, covered. Serves 4.6. May be made the day before. Excellent for leftovers so I always double or triple the recipe and when I do, I use half hot and half regular sausage.

 

Poached Salmon

1 salmon filet (organic farm raised)

1 cup Kosher salt

Water

Grandma Kitty’s Hot Mustard

Put roasting pan on top of stove at high heat and put enough water to completely cover the salmon filet skin side down. Add cup of salt. Bring to a boil that is bubbly. Turn heat off and let salmon sit for 1/2 hour in the water and pan. Drain water and serve salmon warm or cold. Drizzle hot mustard on salmon while warm.

 

Grandma Kitty’s Hot Mustard

1 small can Coleman’s dry mustard

1 cup white vinegar

2 eggs

1 cup sugar

Mix mustard and vinegar the night before in plastic or glass bowl and let sit overnight on counter. Next morning, add sugar and 2 eggs, mixed with whisk. Cook on medium to low heat until thick like gravy. About 10-15 minutes. Store in covered glass container in the refrigerator.  Good for 3 months. Serve warm or cold. Great on roast beef, fish, ham and chicken.

 

Hot Cheese/Onion Fromage

1 cup chopped Vidalia onions

1 cup Hellman’s mayo

1 cup grated Swiss cheese

Mix all ingredients and put in buttered flat casserole. Sprinkle cayenne pepper on top. Bake for half hour at 350.  Serve with table crackers or sliced baguette.

 

Hot Artichoke Dip

1 cup Hellman’s mayo

1 cup Parmesan cheese, grated

1 can artichoke hearts, drained and chopped

1 small jar marinated artichokes, drained and chopped

Garlic salt to taste

Mix all the above ingredients and put in flat casserole. Bake at 350 for a half hour. Serve with table crackers.

 

Balsamic Fruit 

Wash, drain and mix blueberries and sliced strawberries

Drizzle with very good balsamic vinegar

Let sit at room temperature for an hour before serving over vanilla ice cream or pound cake or serve as is

 

Rosemary Roasted Potatoes

Small red potatoes, cut in small quarters, about a pound

2 springs rosemary

Olive oil

Half stick of butter

Fresh ground pepper and coarse salt

Oil bottom of baking dish with olive oil. Toss potatoes in oil and add salt and pepper and rosemary. Add a little more oil and pats of butter on top. Bake at 400 for an hour, stirring once or twice. Serve hot.

November 21, 2012

Retreat Recipes from The Berkshires

As with all of our retreats, mealtimes were an incredibly important part of the process at our Berkshires 2012 Reboot Your Life Retreat!  See below for some of the delicious dishes both participants and facilitators got to enjoy…

Quinoa Salad
There are no measurements; simply mix ingredients as you desire.

Red Quinoa
Red Grapes
Black Beans
Scallions
Fresh Limes
Olive Oil
Cilantro

I usually cook one box of red quinoa (2 1/2 cups). Rinse quinoa in water a couple of times, then add water as instructed on the packet, bring to a boil, and simmer for 15 minutes. Put aside to cool.

Cut grapes in half, add to bowl. Add a can of rinsed black beans to bowl. Dice five scallions and add to bowl. Toss in quinoa and add fresh squeezed lime juice, olive oil, salt, and cilantro to taste.

This dish tastes great the second and third day as well.

Marsha’s Ham and Endive Casserole
Make a lot.  It’s really good left over – reheated, cold, or room temperature.  It’s also fabulous cooked with eggs (scrambled, omelet, or frittata).

Ham
Endive
Jarlsberg Swiss Cheese
Milk or Cream
Salt/Pepper

Ham – Recommend using a spiral cut ham (nice thin slices).  Great pricing at the warehouse clubs (throw out the sugar sauce that comes in a separate packet).  Cut into small pieces.

Endive – Buy LOTS.  It really cooks down.  Slice in half lengthwise and then cut crosswise to create half circle pieces.  You may need to cut any center core circular pieces into smaller pieces.

Jarlsberg Swiss – Grate. Also great pricing at warehouse clubs.

Toss the ham, endive and Jarlsberg in a big bowl.  Adjust quantities so that it “looks right” – with a nice mix of colors.  Add salt and pepper to taste.

Place in rectangular baker. Drizzle a small amount of cream or any kind of milk over the mixture.

Bake at 350 degrees for about 30 minutes, until golden brown on top.

Sandro’s Hearty Bean & Vegetable Soup
Select several different kinds of dried beans, all similar in size. Soak them in boiling water and then cook until nearly done before adding anything else (approx 1.5 hours).

On the side, sauté some leeks, onions, (and pancetta if not vegetarian) in olive oil and then add to soup after cooking the beans.

Also add dried lentils (or split peas), canned tomatoes, eggplant, turnip, parsnip (a must!), carrots, Savoy cabbage (or use whatever type you have), and potatoes (I use sweet potatoes).

Add some sort of green leafy vegetable at last minute (Swiss Chard works well).

Add salt towards the end. You may need extra water too.

Optional seasoning includes balsamic vinegar or hot red sauce.

The “trick” is to take out 2-3 cups of beans once cooked (before adding other vegetables) and puree them to thicken the soup. Re-add at very end or the soup will stick. Use a heavy pot too.

Swiss Chard
Swiss Chard
Pine Nuts
Raisins
Balsamic Vinegar

Sauté pine nuts in olive oil until golden brown. Put aside.

Take the leafy part of the Swiss chard off the stems. Cut the stems into small bite size pieces and sauté them in olive oil first as they take longer than the leaves to cook.

Add raisins and sauté with Swiss chard.

Add balsamic vinegar, salt and pepper to taste.

Can be cooked ahead of time. Reheat and add pine nuts at the end.

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October 26, 2012

Recipes from Cape Cod Retreat 2012

A big part of our Reboot Your Life Retreats is the food!  Our meals create a healthy and delicious moment for participants to connect outside of all the exercises and presentations to share their Reboot dreams.  We wanted to share with you the incredible dishes we enjoyed at the Cape Cod retreat last month. Try them at home for your own healing moment!


Grandma Kitty’s Sweet Hot Mustard
You can make this ahead of time and keep in the refrigerator for up to 3 months. Fabulous on salmon, roast beef, country ham and sandwiches.

1 cup white vinegar
1 cup sugar
1 small tin Coleman’s Dry Mustard (usually in spice section…yellow tin)
2 eggs

Mix Coleman’s mustard and vinegar the night before in glass container and let sit on counter overnight. Next morning, add sugar and two eggs and mix with whisk until smooth. Cook over stove at medium until thick like gravy (about 10 minutes). Store in jar with top in the refrigerator.


Marinated Swordfish
Easiest way to cook swordfish and comes out very moist and delicious.

Bottle Wishbone Italian Dressing
Swordfish steaks cut about an inch or slightly more thick

Put steaks in glass flat pan and cover with Wishbone dressing…be sure all sides and ends have dressing on them. Marinate for about 2-3 hours.

Grill on a gas grill for 5 minutes each side. Serve immediately.


Hot Cheese Fromage
This gets rave reviews and you can make it the day ahead and just stick it in the oven. Serve with crackers or tortilla chips.

1 cup Hellman’s mayo
1 cup grated Swiss cheese
1 cup diced Vidalia or other sweet onion
Small amount of butter

Grease a flat small baking dish with butter. Mix the above cheese, mayo and onion and but in baking dish. Refrigerate until ready to cook. Put in 350 degree oven for 30 minutes and serve immediately.

Hot Artichoke Dip
Also gets great reviews and can be made day ahead.

1 can artichoke hearts, drained and cut into small pieces
1 small jar marinated artichoke hearts, drained and cut into small pieces
1 cup grated parmesan cheese
1 cup Hellman’s mayo

Mix all of the above together and but in baking dish. Refrigerate until ready to cook. Put in 325 degree oven for 30 minutes and serve immediately with crackers.

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March 20, 2012

Reboot Recipe from Brooklyn Retreat!

Besides the life-changing discussions, informative presentations, and revelatory exercises, the other important aspect of our Reboot Your Life Retreats is of course, the FOOD!

At the Brooklyn retreat this past weekend, our hearts (and bellies) were warmed by the incredible cuisine provided by our host, Rita.  We begged her for her recipe for Chicken Marbella after the first bite, so we could share it with all of you!  It turns out it is from the incredible and legendary Silver Palate Cookbook – no wonder it was a perfect complement to our delicious conversations and discoveries that weekend.

Chicken Marbella

From The Silver Palate Cookbook 25th Anniversary Edition (Workman, 2007). Overnight marinating is key to keeping the chicken moist. You can halve the recipe, or make it with all legs and thighs.

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup Italian (flat-leaf) parsley or cilantro, finely chopped

COMBINE the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover and refrigerate overnight.
PREHEAT oven to 350 degrees. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle chicken pieces with the brown sugar and pour the white wine around them.
BAKE, basting frequently with the pan juices, for 50 minutes to 1 hour, until the thigh pieces yield clear yellow juices (rather than pink) when pricked.
With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with some of the pan juices, sprinkle with parsley or cilantro and serve with the remaining juices on the side.

NOTE: To serve cold, cool to room temperature in the cooking juices, then transfer to a platter, cover and refrigerate. Reheat the chicken in the cooking juices, then bring to room temperature before serving.